EP3426059A1 - Formulations nutritionnelles de type yaourt, creme, creme dessert et dessert glace comprenant un isolat de proteines de pois ainsi que l'utilisation de la formulation comme source protéique - Google Patents

Formulations nutritionnelles de type yaourt, creme, creme dessert et dessert glace comprenant un isolat de proteines de pois ainsi que l'utilisation de la formulation comme source protéique

Info

Publication number
EP3426059A1
EP3426059A1 EP17715212.1A EP17715212A EP3426059A1 EP 3426059 A1 EP3426059 A1 EP 3426059A1 EP 17715212 A EP17715212 A EP 17715212A EP 3426059 A1 EP3426059 A1 EP 3426059A1
Authority
EP
European Patent Office
Prior art keywords
protein
pea protein
pea
formulation
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP17715212.1A
Other languages
German (de)
English (en)
French (fr)
Inventor
Manuel Barata
Marilyne GUILLEMANT
Emmanuelle MORETTI
Elsa Muller
Marie Delebarre
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FR1656605A external-priority patent/FR3053572B1/fr
Application filed by Roquette Freres SA filed Critical Roquette Freres SA
Publication of EP3426059A1 publication Critical patent/EP3426059A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/125—Cream preparations in powdered, granulated or solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/15—Frozen dairy products
    • A23C2260/152—Frozen fermented milk products, e.g. frozen yoghurt or yoghurt ice cream; Frozen milk products containing living microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/15—Frozen dairy products
    • A23C2260/154—Frozen non-fermented milk products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein

Definitions

  • the present invention relates to nutritional formulations comprising a pea protein isolate.
  • the invention relates to the application of these nutritional formulations: fermented milk yoghurt type (brewed, Greek, drinking %)
  • dairy / vegetable creams such as coffee whitener
  • cream desserts such as coffee whitener
  • frozen desserts such as sorbets.
  • pea proteins must meet certain functionalities such as good solubility, low viscosity in solution, good resistance to heat treatments for heat-treated liquids and good stability of viscosity over time. They must also meet the nutritional recommendations recommended by FAO WHO, in terms of amino acid profile and digestibility profile.
  • a yogurt, yogurt or yoghurt is a milk inoculated with lactic ferments to thicken it and keep it longer.
  • yogurt To be called yogurt it must contain, and only, two specific ferments, Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus, which give it its specificity of taste, its texture and also provide certain nutritional and health benefits.
  • fermented milks have been created in recent years. They may or may not contain these two bacteria, and in addition to strains such as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum, B. longum, B. infantis and ⁇ . brief.
  • Yogurts are thus an excellent source of probiotics, ie live microorganisms that, when ingested in sufficient quantities, have positive effects on health, beyond the traditional nutritional effects.
  • stirred yogurt also called “Bulgarian”
  • the milk is sown in a tank, then stirred before being poured into its pot.
  • liquid yogurt also known as yoghurt to drink, is brewed and beaten until the correct texture and poured into bottles.
  • yogurts in Greek thicker texture
  • the percentage of fat can also affect the texture of yoghurt, which can be made from whole, semi-skimmed or skimmed milk (a label containing only the word "yoghurt” means a yoghurt made with half-whole milk). skimmed).
  • D.L.C Consumption Deadline
  • Low energy - 52 kcal for a 0% yogurt made from skim milk; at 88 kcal for whole milk yoghurt - "plain" yogurt is naturally low in fat and carbohydrates, but contains a lot of protein. It is also a source of micronutrients (including calcium and phosphorus) as well as vitamins B2, B5, B12 and A. Made up of 80% water, yoghurt actively participates in hydration of the body.
  • yogurt even if the origin of the protein is not dairy (officially, "yogurt” which are made from ingredients other than fermented milk, dairy ingredients, or conventional ferments of the type Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus are not entitled to this name).
  • soymilk has the greatest wealth of calcium and protein, it is also highly indigestible; this is why it is not recommended for children.
  • Dairy creams are products with more than 30% fat (MG) obtained by concentration of the milk, in the form of an emulsion of oil droplets in the skimmed milk. They can be used for different applications, either directly as a consumer product (used for example as a coffee cream) or as raw material in industry for the manufacture of other products such as butter, cheese, creams Chantilly, sauces , ice creams, or toppings and decoration of cakes.
  • MG fat
  • creams fresh, lightened, liquid, thick, pasteurized.
  • the creams are distinguished by their fat content, their preservation and their texture.
  • the raw cream is the cream resulting from the separation of milk and cream, directly after skimming and without going through the pasteurization step. It is liquid and contains 30 to 40% fat.
  • Some liquid creams sold in stores are said to be shelf-stable. They can be stored for several weeks in a cool, dry place. To keep for as long, these creams were either sterilized or heated using the UHT process. For sterilization, it is to heat the cream for 15 to 20 minutes at 115 ° C. With the UHT (or Ultra High Temperature) process, the cream is heated for 2 seconds at 150 ° C. The cream is then quickly cooled, which results in better preserving its taste. The cream is naturally liquid, once it is separated from the milk, after skimming. In order for it to take a thick texture, it goes through the seeding step. Lactic ferments are thus incorporated which, after maturation, will give the cream this thicker texture and this more acidic and richer taste.
  • reconstituted milk creams can benefit from the image of naturalness generally attributed to dairy products, since the regulations require for their manufacture the exclusive use of dairy ingredients with or without the addition of drinking water and the same characteristics of the finished product.
  • cream of milk (Codex Alimentarius, 2007).
  • Vegetable creams are products similar to milk creams whose milk fat is replaced by vegetable fat (Codex Alimentarius, codex Stan 192, 1995).
  • the physicochemical parameters such as particle size, rheology, stability and expandability are the characteristics of primary interest to manufacturers and researchers in the field of dairy cream substitution by vegetable creams.
  • the size of the dispersed droplets is a key parameter in the characterization of creams because it has a significant impact, on the one hand, on other physico-chemical properties such as rheology and stability, and secondly, on sensory properties such as the texture and color of creams.
  • the influence of the emulsifier type includes both low molecular weight emulsifiers such as mono, diglycerides and phospholipids, as well as high molecular weight ones such as proteins, as well as low molecular weight protein / emulsifier interactions.
  • the concentration of the lipid emulsifier also influences the size of the droplets of the creams.
  • a very high concentration of the lipid emulsifier may result in a large increase in the average size of the droplets, due to a strong aggregation of the droplets following the desorption of the proteins.
  • creams based on protein sources rich in caseins such as skimmed milk powder
  • diameters means of droplets smaller than those based on protein sources rich in whey protein, such as whey powder.
  • the differences in particle size between the creams prepared from the two protein sources are related to the differences in interfacial properties at the oil / water interface, the caseins having a greater capacity for lowering the interfacial tension. as whey protein.
  • the concentration of proteins in the formulation influences the particle size of the creams. Indeed, it has been shown that at constant mass fraction of oil, the size of the droplets decreases with the protein concentration to a certain concentration beyond which the size varies very little.
  • the applicant company has therefore carried out work on vegetable creams (including the field of "non-dairy” coffee creamers) in order to deepen the knowledge on the influence of their ingredients, such as pea proteins and their interactions between them (proteins -proteins, protein-fat, protein-water, etc.) on the final properties of creams.
  • vegetable creams including the field of "non-dairy” coffee creamers
  • ingredients such as pea proteins and their interactions between them (proteins -proteins, protein-fat, protein-water, etc.) on the final properties of creams.
  • the applicant company has also developed vegan cheese recipes.
  • the cheese is normally a food obtained from coagulated milk or dairy cream, then a drain followed or not fermentation and possibly refining.
  • the cheese is made from cow's milk mainly, but also sheep, goat, buffalo and other mammals.
  • the milk is acidified, usually using a bacterial culture.
  • An enzyme, rennet, or a substitute such as acetic acid or vinegar, is then added to cause coagulation and form curd and whey.
  • Tests have been conducted by combining oil, modified starches and pea protein without giving full satisfaction.
  • the applicant company has found that the use of the pea protein isolates according to the invention makes it possible to meet these specifications, especially in terms of "shredability", melt and flavor.
  • Ice creams typically contain animal or vegetable fats, proteins (milk proteins, egg proteins) and / or lactose.
  • Proteins then play the role of texturing in addition to bringing flavor to ice cream. They are mainly produced by the weighing of the ingredients, their premixing, their homogenization, pasteurization, refrigeration at 4 ° C (allowing the maturation), then the freezing before packing and storage.
  • proteins are found to be heterogeneous mixtures of polypeptides, some of whose fractions have varying degrees of particularly good properties as emulsifiers or gel-forming agents, as water, foam or texture-improving agents. .
  • the present invention provides novel nutritional formulations of yoghurt, cream, dessert cream, cheese or ice cream containing a pea protein isolate may be substituted in whole or in part for the milk protein or soy, neutral taste, and which have suitable properties such as low viscosity and improved solubility of the pea protein.
  • the capacity emulsifier of said pea protein isolate is of interest for its use in the matrices of these dairy products in partial or total substitution of milk proteins.
  • the addition of said pea protein isolate improves the shreddability (the ability to be crumbled), the melt and the flavor of vegan Mozzarella cheeses.
  • the invention also leads to improved taste of pea protein (reduced pea, green notes) to be more neutral in finished products (high protein and standard) applications / products using pea protein isolate as a partial or total replacement for milk proteins, an important property for all types of dairy products, dairy or vegetable beverages, fermented yoghurt milks, dairy or vegetable creams, dessert cream, cheese or ice cream ...
  • the subject of the invention is precisely a nutritional formulation selected from a yogurt-type fermented milk, a cream, a dessert cream, a frozen dessert or sorbet and a cheese and comprising a pea protein isolate which:
  • o has between 0.5 and 2% of free amino acids
  • o has a viscosity at 20 ° C:
  • the pea protein isolate has a digestibility expressed according to the Digestive Utilization Coefficient (CUD) of a value between 93.5 and 95%.
  • CCD Digestive Utilization Coefficient
  • the pea protein isolate has a degree of hydrolysis (DH) of between 5 and 10%.
  • the pea protein isolate is presented, according to the SYMPHID test, as a "rapid viscosity" protein, expressing rapid duodenal assimilation of the constituent amino acids of said isolate.
  • the pea protein isolate was pasteurized at high temperature and short duration before being spray dried.
  • the weight protein isolate is 0.1-10% by weight of the nutritional formulation, preferably 0.5-6% by weight.
  • the weight protein isolate is 20-30%, 40-50%, 50-60%, 60-70%, 70-80%, 80-90% or 90-70%. 100% by weight of the total protein in the nutritional formulation.
  • the nutritional formulation comprises at least one pea protein isolate and at least one milk protein.
  • the milk protein preferably represents at least 10, 15, 20, 25, 30, 40, 45, 50, 60, 70 or 80% by weight relative to the total weight of proteins, in particular in the nutritional powder formulation.
  • the nutritional formulation comprises at least one pea protein isolate, another vegetable protein, such as soy protein, rice and / or wheat, and at least one milk protein. .
  • the pea protein isolate represents:
  • yogurt-type fermented milks between 0.1% and 100% of the total protein for yogurt-type fermented milks, preferably between 20-100%, 30-100%, 40-100%, 50% and 100%, 60-100%, -100%
  • o between 0, 1% and 100% of the total protein for dairy creams, frozen desserts or sorbets, more particularly between 50 -100%, 60-100%, 70-100%, 80-100% o 50-90% of the total protein for coffee whiteners and
  • pea protein isolates in the recipe are sufficient to improve their technical and organoleptic characteristics.
  • the pea protein isolate according to the present invention may represent 0.1-
  • the invention also relates to a nutritional formulation as described above, for use as a single protein source or as a dietary supplement for infants, children and / or adults.
  • this nutritional formulation as a single protein source or as a dietary supplement for infants, children and / or adults.
  • the present invention relates to nutritional formulations comprising a pea protein isolate according to the present invention. It also relates to the isolate according to the present invention, and in particular its use of the isolate according to the present invention for the preparation of nutritional formulations. More particularly, the invention relates to the application of these nutritional formulations in fermented milk yoghurt type (brewed, Greek, drinking) and milk or vegetable creams, dessert creams, frozen desserts or sorbets or cheese.
  • fermented milk yoghurt type brewed, Greek, drinking
  • incorporation in said nutritional formula of the pea protein isolate of the invention improves the taste of the pea protein by decreasing the pea note and the vegetable note.
  • the corresponding food formulations and methods of manufacture of the present invention may comprise, consist, or consist essentially of the essential elements of the invention as described herein, as well as any additional or optional elements described herein or otherwise useful in the applications of the present invention. nutritional formulation.
  • Proteins also play an important role in the sensory properties of the food matrices in which they are used, and there is a real synergy between functional properties and sensory properties.
  • the functional properties of proteins or functionalities are therefore the physical or physico-chemical properties that affect the sensory qualities of food systems generated during technological changes, conservation or domestic cooking.
  • the applicant company has found that there is a real need, not satisfied, to have a nutritional formulation with interesting functional properties, which can be used in the manufacture of dairy products as an at least partial substitute for milk proteins.
  • Pea protein isolates as a source of protein, especially for their taste enhancing properties, are particularly well suited for this purpose.
  • the viscosity of the emulsions after pasteurization before drying is closer to the milk control than the NUTRALYS® pea proteins, which makes it possible to dry a low-viscosity emulsion with a high dry matter content; o
  • the flocculation in the coffee seems to be less important with the pea protein isolates according to the invention than with the NUTRALYS® pea proteins, but this can be correlated with the improvement of their solubility at the acidic pH of coffee, or by a better stability to the divalent ions contained in the water of reconstitution of the coffee.
  • buffering agents such as sodium citrates, NaCl salts (salt) which promotes the solubility of proteins, or ion complexing agents.
  • buffering agents such as sodium citrates, NaCl salts (salt) which promotes the solubility of proteins, or ion complexing agents.
  • complementary emulsifiers such as, for example, E472 (monoacetyltartaric and diacetyltartaric esters of mono- and di-glycerides). fatty acids), or to vary the concentrations of E471, or by adjusting the protein concentration or adjusting the homogenization process.
  • the temperature before homogenization can vary between 65 and 80 ° C.
  • the homogenization pressure can vary between 150 and 250 bar.
  • the pasteurisation temperature can vary between 80-85 ° C. for 30 min at 90 ° -95 ° C. 5 to 10min,
  • the fermentation temperature can vary between 30 to 45 ° C, preferably 38 to 42 ° C
  • carob seed or guar gum can be chosen in various proportions.
  • the starch retained is a modified starch, preferably a starch which has little viscosity or is completely solubilized. Its proportion can vary between 2.5 and 5% by weight of the total composition, preferably between 2.8 and 3.5%.
  • the pea protein isolates according to the invention are firstly characterized by their content of free amino acids (determined according to standard NF EN IS013903: 2005).
  • This value is between 0.5 and 2%.
  • this value may be between 0.5-1%, 1-1.5% or 1.5-2%, or any combination of these ranges of percentages.
  • pea proteins (such as NUTRALYS ® S85F) have a free amino acids content of approximately 0, 18%.
  • the pea protein isolates have a total protein content, expressed as N.6, 25 of more than at least 70% by weight of dry product, preferably at least 80% by weight, for example between 80 and 99%, 80% by weight. and 95%, 80 and 90% or 80 and 85%.
  • a shear rate of 1 to 10 s -1 is thus characteristic of a resting drink (spoon texture for more viscous products), where a shear rate of 40 to 50 s -1 is the texture in the mouth , o
  • a shear rate of 300-1000 s -1 is equivalent to shear in product delivery pumps.
  • the pea protein isolates according to the invention have a viscosity:
  • pea protein isolates are then characterized by their water solubility profile as a function of pH.
  • the solubility of pea protein isolates is as follows:
  • pea proteins such as NUTRALYS ® S85F
  • pea protein isolates are also characterized by their total digestibility profile, with respect to intact pea protein, and by their kinetics of digestion.
  • the digestibility measured in vivo makes it possible to attribute to the pea protein isolates according to the invention a Digestive Utilization Coefficient (CUD) of a value of between 93.5 and 95%.
  • CCD Digestive Utilization Coefficient
  • the behavior of the isolates according to the invention in such a model shows their original positioning between intact pea proteins ("fast intermediate” type digestion) and whey ("fast” type digestion). .
  • the pea protein isolates are finally characterized in an in vitro digestibility model as "fast digestibility proteins”.
  • the kinetics of protein digestion depend to a large extent on the residence time in the stomach and the gastric emptying time.
  • Viscosity is an important feature that determines the rate of gastric emptying. Thus, in vitro viscosity measurements in gastric conditions are selected as relevant parameters for characterizing proteins.
  • the protein preparations are introduced into an in vitro gastrointestinal digestion simulation system, in this case the system developed by the company NIZO (SIMPHYD system for SIMulation of PHYsiological Digestion) as presented on the site www.nizo.com in their brochure titled Bioavailabilty of your ingredients that refers to the article published in Appl Environ Microbiol. 2007, Jan; 73 (2): 508-15.
  • NIZO SIMPHYD system for SIMulation of PHYsiological Digestion
  • This device presents a system of online rheological measurements that makes it possible to compare the behavior of the proteins tested.
  • Viscosity profiles over time are measured under gastric pH conditions and enzyme release.
  • pea proteins show a rapid increase in viscosity during acidification, which returns to the baseline at pH 2 (so-called “fast intermediate viscosity” proteins), while
  • the pea protein isolates according to the invention show a very slight increase in viscosity after the acidification, then decreasing to reach values similar to the whey proteins for 30 minutes (so-called "fast viscosity” proteins). Based on their gastric behavior in vitro, the pea protein isolates according to the invention are therefore transported rapidly in the duodenum, which will result in rapid assimilation of their amino acids.
  • pea protein isolates The evaluation of emulsifying properties of pea protein isolates is performed in comparison with pea protein and milk protein.
  • the powders are dissolved in 1% by weight in azidurized water with stirring for 6 h at 750 rpm.
  • the pea protein isolates according to the invention have better emulsifying properties than dairy proteins.
  • caseinates their emulsifying property equivalent to caseinates makes them particularly interesting for the production of dried emulsions such as "coffee whitener".
  • the present invention relates to the pea protein isolate as described above and its use for the preparation of a nutritional formulation.
  • the preparation of the pea protein isolates according to the invention comprises hydrolysis of the pea proteins enzymatically or non-enzymatically, so that said pea protein isolate has a degree of hydrolysis (DH) of between 5%. and 10%, preferably between 6% and 8%, even more specifically from 6.5% to 7%.
  • DH degree of hydrolysis
  • the hydrolysis is carried out by an endopeptidase.
  • a non-specific endopeptidase derived from an Aspergillus strain particularly a strain of Aspergillus spp. Or Aspergillus Oryzae, is selected.
  • an EC 3-4-1 1 endopeptidase is selected.
  • the initial pea protein used to prepare the pea protein isolate according to the invention is a pea protein composition as described in the application WO 2007/17572 or prepared by a process such as described in WO 2007/17572 (teaching being incorporated by reference).
  • the initial pea protein composition is the composition marketed by ROQUETTE FRERES under the brand name NUTRALYS® S85F.
  • the suspension of pea protein is brought to a value of 5 to 20% by weight of dry matter, in particular of 15 to 20%.
  • the reaction temperature is adjusted to a value between 50 and 60 ° C, preferably of the order of 55 ° C.
  • the enzyme or enzyme system is added to the suspension in amounts in the range of about 0.3 to 1% w / v.
  • the hydrolysis reaction is typically carried out in a desired time to obtain the degree of hydrolysis and / or the desired desired molecular weight profile, here for a period of about 45 minutes to about 2 hours. minutes, preferably about 1 hour.
  • the time required for the hydrolysis reaction depends on the characteristics as indicated above, but can be easily determined by those skilled in the art.
  • the suspension containing pea proteins can be hydrolysed using non-enzymatic means, for example by mechanical (physical) and / or chemical hydrolysis. This technique is also well known in the state of the art.
  • the hydrolysis reaction is stopped, for example, by inactivation of the enzyme, or by other conventional means.
  • the inactivation of the enzyme is performed by heat treatment.
  • the enzyme preparation can conveniently be inactivated by increasing the temperature of the incubation suspension to a temperature at which the enzymes become inactivated, for example at about 70 ° C for about 10 minutes.
  • the pea protein isolates thus obtained are then treated at high temperature short-term (HTST), then pasteurized, optionally concentrated to a solids content of 10 to 30%, before being spray-dried.
  • HTST high temperature short-term
  • the isolate may be pasteurized at a temperature between 130 ° C and 150 ° C for a period of about 1 second to about 30 seconds.
  • the present invention thus relates to a pea protein isolate obtained or obtainable by the method as described above.
  • the present invention also relates to a nutritional formulation comprising a pea protein isolate according to the invention as well as the use of this isolate to prepare a nutritional formulation.
  • the nutritional formulation can comprise between 20 and 95% of proteins relative to the total weight of the nutritional formulation, for example between 20-90%, 30-80%, or 40-60%.
  • the pea protein isolates according to the invention are present in the nutritional formulation according to the invention in an amount of up to 100% by weight, especially in an amount of between 52 and 60% by weight, in particular nutritional formulation.
  • the pea protein isolate according to the present invention can represent 10-20%, 20-30%, 40-50%, 50-60%, 60-70%, 70-80%, 80-90% or 90-100% of the total protein of the nutritional formulation, or any combination of these ranges of percentages.
  • the pea protein isolate according to the present invention can be 40-50%, 50-60%, 60-70%, 70-80%, 80-90% or 90-100% of the total protein of the present invention. the formulation, or any combination of these ranges of percentages.
  • the pea protein isolate according to the present invention can be 0.1-10%, 10-20%, 20-30%, 40-50%, 50-60%, 60-70%, 70-70%. 80%, 80-90% or 90-100% by weight of the nutritional formulation, or any combination of these ranges of percentages. Preferably it is 0.1-60%, 1-50%, 1-20% or 1-10% or any combination thereof. ranges of percentages.
  • the weight protein isolate is 0.1-10% by weight of the nutritional formulation, preferably 0.5-6% by weight.
  • the nutritional powder formulation comprises a combination of a pea protein isolate and a milk protein.
  • the milk-based protein is present in the nutritional formulation in an amount of at least 10, 15, 20, 25, 30, 40, 45, 50, 60, 70 or 80%. by weight relative to the total weight of protein, preferably from about 50 to 75% by weight relative to the total weight of protein, for example 45% by weight relative to the total weight of protein.
  • the milk-based protein is present in the nutritional powder formulation in an amount of 10-60%, 20-50%, 30-40% or 50-75% by weight based on the total weight of protein.
  • the rest of the proteins are provided by the pea protein isolate according to the invention.
  • the milk-based protein is present in the nutritional liquid formulation for clinical nutrition in an amount of at least 10, 15, 20, 25, 30, 40, 45 or 50% by weight relative to the total weight of protein, preferably about 50% by weight.
  • the milk-based protein is present in the nutritional liquid formulation for clinical nutrition in an amount of 10-60%, 20-50%, 30-40% or 45-55% by weight based on weight. total protein.
  • the rest of the proteins are provided by the pea protein isolate according to the invention.
  • the milk-based protein is present in the nutritional liquid formulation for sport in an amount of at least 10, 15, 20, 25, 30, 40, 50, 60 or 75% by weight based on the total weight of protein, preferably about 75% by weight.
  • the milk-based protein is present in the nutritional liquid formulation for sport in an amount of 10-60%, 20-50%, 30-40% or 45-55% by weight based on total weight. of protein.
  • the rest of the proteins are provided by the pea protein isolate according to the invention.
  • the nutritional powder formulations may comprise at least one fat, protein or carbohydrate, wherein at least a portion of the protein is a pea protein isolate.
  • Nutrient liquid formulations may comprise at least one protein, carbohydrate and fat in which at least a portion of the protein is a pea protein isolate.
  • a source of fat, carbohydrate and protein in addition to the pea protein isolate may be used herein, provided that these macronutrients are also compatible with the essential elements of the nutritional formulations of the invention.
  • dairy products in the form of yogurts, dairy drinks, dairy creams, frozen desserts or sorbets:
  • the fat concentrations are from about 0% to about 15%, preferably from about 1.5% to about 10%, more preferably from about 3% to about 6%, by weight of the nutritional formulation of liquid;
  • the protein concentrations are from about 1% to about 25%, preferably from about 2% to about 20%, more preferably from about 2.5% to about 15%, by weight of the liquid nutritional formulation ;
  • the carbohydrate concentrations are from about 5% to about 45%, preferably from about 9% to about 25%, more preferably from about 13% to about 20%, by weight of the nutritional liquid formulation.
  • Non-limiting examples of fat (powdered or liquid) or suitable sources thereof for use in the powdered and liquid food formulations described herein include coconut oil, coconut oil and the like. Soybean oil, corn oil, olive oil, safflower oil, oleic acid rich safflower oil, sunflower oil, high oleic sunflower oil, palm and palm kernel oils, palm olein, canola oil, marine oils, cottonseed oils, dairy fats, and combinations thereof.
  • Non-limiting examples of carbohydrates or suitable sources thereof for use in the powdered and liquid food formulations described herein may include maltodextrins, dextrins, hydrolysed or modified starch or corn starch , glucose polymers, corn syrup, rice-derived carbohydrates, glucose, fructose, lactose, high-fructose syrup, honey, sugar alcohols (e.g., maltitol, erythritol, sorbitol), and combinations thereof.
  • Non-limiting examples of proteins, in addition to pea protein isolates, for use in powdered and liquid food formulations include hydrolysed, partially hydrolysed protein or non-hydrolyzed proteins or protein sources, which can be derived from any known source, such as milk (eg, casein, whey), animals (eg, meat, fish), cereals (eg, rice, corn), oilseeds (soybean, rapeseed) , grain legumes (lentils, chickpeas, beans) or combinations thereof.
  • milk eg, casein, whey
  • animals eg, meat, fish
  • cereals eg, rice, corn
  • oilseeds soybean, rapeseed
  • grain legumes lentils, chickpeas, beans
  • Non-limiting examples of such proteins include milk protein isolates, milk protein concentrates, such as whey protein concentrates, casein, whey protein isolates, caseinates, whole cow's milk, skim milk, soy protein partially or fully hydrolyzed protein isolates, concentrated soy protein, and so on. Nature of optional ingredients
  • the nutritional formulations according to the invention may furthermore comprise other ingredients which may modify the chemical, physical, hedonic or transformation characteristics of the products or serve as nutritional or pharmaceutical nutritional components when they are used for certain targeted population.
  • Non-limiting examples of such optional ingredients include preservatives, antioxidants, emulsifying agents, buffering agents, pharmaceutical active agents, additional nutrients, colorants, flavors, thickeners and stabilizers, and the like.
  • the powdered or liquid nutritional formulations may further comprise vitamins or related nutrients, such as vitamin A, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids, niacin , folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, their salts and derivatives, and combinations thereof.
  • vitamins or related nutrients such as vitamin A, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids, niacin , folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, their salts and derivatives, and combinations thereof.
  • the powdered or liquid nutritional formulations may further comprise minerals, such as phosphorus, magnesium, iron, zinc, manganese, copper, sodium, potassium, molybdenum, chromium, selenium, chloride, and combinations thereof.
  • minerals such as phosphorus, magnesium, iron, zinc, manganese, copper, sodium, potassium, molybdenum, chromium, selenium, chloride, and combinations thereof.
  • the powdered or liquid nutritional formulations may also include one or more masking agents to reduce, for example, the bitter flavors in the reconstituted powders.
  • Suitable masking agents include natural and artificial sweeteners, sodium sources, such as sodium chloride, and hydrocolloids such as guar gum, xanthan gum, carrageenan, and combinations thereof.
  • the amount of masking agent in the powdered nutritional formulation may vary depending on the particular masking agent selected, the other ingredients of the formulation, and other formulation or target product variables.
  • FIG. 1 Digestibility analysis by viscosity monitoring according to NIZO's SIMPHYD device
  • Figure 2 Solubility profile of pea protein isolates as a function of pH
  • Figure 3 Viscosity monitoring during in vitro digestion of pea protein isolates according to the invention
  • Figure 4 Sensory analysis of dessert creams for clinical nutrition.
  • Figure 5 Distribution of fat globule sizes of the emulsion prepared with 100% milk protein for a preparation for frozen desserts
  • Figure 6 Size distribution of the fat globules of the emulsion prepared with 50% milk protein and 50% NUTRALYS® S85F pea protein for a preparation for frozen desserts
  • Figure 7 Distribution of the fat globule sizes of the emulsion prepared with 50% milk protein and 50% pea protein isolate according to the invention No. 1 for a preparation for frozen desserts
  • FIG. 8 Distribution of the fat globule sizes of the emulsion prepared with 50% of milk proteins and 50% of pea protein isolate according to the invention No. 2 for a preparation for frozen desserts
  • FIG. 9 cast iron profile vegan ice creams prepared with the pea protein isolates according to the invention
  • Figure 11 solubility of pea protein isolates as a function of pH in comparison with sodium caseinates
  • Figure 12 Sensory analysis of stirred yogurts - Aspects Taste
  • Figure 14 Sensory analysis of vanilla cream desserts.
  • amino nitrogen groups of the free amino acids in the sample react with N-acetyl-L-cysteine and OPhthaldialdehyde (OPA) to form isoindole derivatives.
  • OPA OPhthaldialdehyde
  • the amount of isoindole derivative formed during this reaction is stoichiometric with the amount of free amino nitrogen. It is the isoindole derivative that is measured by the increase in absorbance at 340 nm.
  • test sample of the sample to be analyzed. (This test portion will be 0.5 to 5.0 g depending on the amino nitrogen content of the sample.)
  • the reaction is done directly in the spectrophotometer tanks.
  • V Volume of the vial
  • the degree of hydrolysis (DH) is given by the formula:
  • This measurement is based on the dilution of the sample in distilled water, its centrifugation and the analysis of the supernatant.
  • o m 1 weight, in g, of the crystallizer after drying
  • the NIZO SIMPHYD device is a static model for simulating the digestive process along the gastrointestinal tract.
  • Gastric digestion is combined with online viscosity measurement over time. Adapted to physiological conditions, gastric acidification is initiated with concentrated HCl and enzymatic digestion enzymes (pepsin and lipase) are added.
  • pepsin and lipase enzymatic digestion enzymes
  • the viscosity is monitored for 3 hours, using a TA Instruments AR-2000 rheometer under a shear rate of 75 s -1 .
  • the measurements are done in duplicate. If the difference between two measurements is too great, a third measurement is made.
  • the apparent viscosity of the control whey protein sample does not change during the gastric process, whereas the apparent viscosity of the caseinates Na control increases after gastric acidification and remains high after addition of the digestive enzymes.
  • the pea proteins After 5 minutes of acidification, the pea proteins (NUTRALYS® S85M) display a first viscosity peak, followed by a second at 15 minutes, then the viscosity profile matches that of the whey proteins, at slightly higher values.
  • the viscosity begins to drop before the addition of digestive enzymes.
  • pea protein isolates according to the invention show a very small increase in apparent viscosity, which again decreases to values slightly above those of the whey proteins for 30 minutes.
  • the behavior of the pea protein isolates according to the invention reflects their "rapid" character characteristic of more satietogenic proteins than the so-called “slow” proteins. This induces faster gastric emptying and a post-absorptive increase in plasma amino acids. Measurement of emulsifying power
  • the measurements are made by diffusion of the light of protein powder redissolved, the emulsions obtained being analyzed by particle size for the size of the formed fat globules.
  • the following table groups the size of the fat globules of the emulsions made from: o Of the two isolates of pea protein according to the invention No. 1 and No. 2, o Of different milk proteins
  • the AD corresponds to the difference between the D90 and the D10; it reflects the state of dispersion of the emulsions.
  • the pea protein isolates according to the invention have:
  • AD Emulsion stability
  • endoprotease FLAVORPRO 750 MDP (from BIOCATALYST) is added.
  • the reaction is inhibited by heating the medium to 70 ° C and maintained at this temperature for a minimum of 10 minutes.
  • a UHT treatment is applied (scale 140 ° C - 10 s).
  • the enzymatic reaction is inhibited by heating the medium to 70 ° C and maintained for a minimum of 10 minutes.
  • a UHT treatment is applied (scale 140 ° C - 10 s).
  • the solution Before measurement, the solution is stirred for at least 10 hours, at 750 rpm and at 20 ° C. The pH is not adjusted.
  • pea protein isolates in accordance with the invention exhibit a Newtonian behavior such as that of milk proteins, whereas the NUTRALYS® S85F pea protein has a very marked rheofluidifying behavior.
  • a time stability study of the pea protein isolates according to the invention is carried out in order to measure their behavior with respect to intact pea proteins.
  • the study is conducted after storage for 6 months according to a temperature / relative humidity scale of:
  • NUTRALYS® S85F loses about half of its solubility, whereas pea protein isolates lose at most 1/5 of their solubility, and in all cases maintain a solubility greater than that of the original NUTRALYS® S85F.
  • the purpose of this study is to evaluate the total protein digestibility of the pea protein isolates according to the invention No. 1 and 2 and to compare it with NUTRALYS® S85F.
  • the rats Upon arrival, the rats underwent a 7-day quarantine period during which they received a standard food for growing rats.
  • This test uses an in vitro protein digestion simulation technique according to the following method.
  • in vitro digestion methods allows efficient screening of various protein-rich foods based on their physicochemical properties and their behavior as they pass through the stomach and small intestine.
  • This model of digestion is coupled with a real-time monitoring of the viscosity thanks to an imposed stress rheometer (AR-2000, TA Instruments, New Castle, DE, USA) equipped with a stainless steel finned rotor (height 39). mm and diameter 28 mm).
  • AR-2000 TA Instruments, New Castle, DE, USA
  • the protein solutions were tested under the same conditions, namely a regular shear at 37 ° C. and at a speed of 150 s -1 for 3 h.
  • the base viscosity was monitored for 5 minutes before progressively acidifying the solution to a pH of between 1, 5 and 2.
  • This acidification usually takes 15 minutes.
  • NUTRALYS® pea protein demonstrates an intermediate behavior between these 2 standards, it is called "fast intermediate”.
  • pea protein isolates according to the invention No. 1 and No. 2 show a still intermediate behavior between NUTRALYS® S85F and whey.
  • fast proteins can facilitate digestion and lengthen the diffusion time of amino acids into the bloodstream, which is of interest for protein synthesis in muscles after a long effort.
  • Example 2 Replacement of milk proteins with pea protein isolates in UHT processed creams for clinical nutrition.
  • Nutritional nutritional formulation is provided.
  • the nutritional values for 100 g are as follows:
  • the process of making dessert creams is as follows
  • the panel consisted of 26 people, Roquette staff, and the day of the tasting, 1 1 people were present, among which 6, were specifically trained on the theme of cream desserts.
  • the products were prepared and stored in the refrigerator.
  • Thick that flows hard in the mouth take a unit of product in the mouth
  • Mascarpone in the mouth (not thick / very thick) circulate it in the oral cavity
  • Residual phase changes made during chewing
  • the statistical processing method adapted to this type of data is Multiple Factorial Analysis (J. Pagès, 1994) on the data-ranks of the products.
  • the AFM was performed several times; overall, and by criterion (appearance, smell, taste, texture).
  • the milk tea is the most brilliant in appearance, melting in the mouth but the least thick, and in the sweetest taste.
  • dessert creams with PISANE® C9 and NUTRALYS® S85F are thicker than those with the pea protein isolate according to the invention.
  • the dessert cream with pea protein isolate is less pea than the test with PISANE® C9 and NUTRALYS® S85F.
  • the manufacturing process is as follows:
  • the blooming ability of the preparations made with the pea protein isolates according to the invention is identical to that of the control and is not significantly different from that achieved with the pea protein.
  • the recipe with pea protein has the highest viscosities.
  • the pea protein isolate recipes according to the invention are equivalent to the control recipe.
  • Particle size analysis was carried out at different stages of ice cream preparation in order to evaluate the emulsifying capacity and the stability of the emulsion:
  • the particle size distribution tends to decrease or become more monomodal after ripening.
  • NUTRALYS® S85F pea protein is the slowest emulsifier to migrate to the interface of fat globules.
  • recipe No. 3 (with the pea protein isolate according to the invention No. 2) is as good an emulsifier as the 100% milk protein recipe.
  • the pea protein isolate according to the invention No. 1 is less emulsifying than the pea protein isolate according to the invention No. 2 after homogenization but tends to be as good after maturation.
  • Example 4 Total Substitution of Milk Proteins by Pea Protein Isolates in Ice Creams / Frozen Desserts
  • o Recipe 1 100% pea protein isolates according to the invention No. 1
  • o Recipe 2 100% pea protein isolates according to the invention No. 2.
  • Nutritional values (per 100 g are as follows):
  • Dry matter 33, 1 33.2 33.2 The manufacturing process is as follows:
  • Measured mass mc + m g ia
  • m g iace is the mass of ice (freeze mixture at the outlet of the freezer) corresponding to volume V.
  • the hardness is generally better for the recipes with pea protein isolates according to the invention. More particularly, the pea protein isolate according to the invention No. 2 has a remarkably high hardness, probably in relation to its higher abundance (101%).
  • the size of the emulsion, before and after ripening, with and without SDS, is given in the following table.
  • the emulsion of the mixture containing the pea protein has a smaller particle size than the emulsions prepared from the pea protein isolates according to the invention.
  • the fat agglomerates are dispersed, and the Dmode is thus closer for the 3 tests.
  • the formula with the pea protein isolate according to the invention No. 1 has a peak particle size with larger particles.
  • the emulsion size of the ice cream is measured without the presence of
  • the size of the major peak (Dmode) is similar for the three ice creams. However, the formulas with the pea protein isolates according to the invention are more polydisperse, especially with isolate # 2.
  • Figure 9 illustrates the fact that the melting is lower for ice creams prepared from the pea protein isolates according to the invention. Sensory analysis
  • the panel consists of 15 people.
  • the panel is, as in the previous examples, qualified to tasting products formulated with the pea protein. He received training and training to verify his performance in terms of:
  • those of the invention are less bitter, have less pea taste and are less colored.
  • the frozen desserts with the pea protein isolates according to the invention No. 1 have a few ice crystals and a more pronounced vanilla taste, are sweeter, and fatter than the other products.
  • the frozen desserts with the pea protein isolates according to the invention No. 2 are sweet and fat, more creamy. They have a taste "green tea” a little more pronounced.
  • the pea protein isolates according to the invention lead to a lower viscosity compared to the pea proteins.
  • the two isolates lead mainly to lowering the melting of the corresponding frozen desserts.
  • the panel consists of 20 people.
  • the panel is qualified to tasting products formulated with pea protein. He received training and training to verify his performance in terms of:
  • Ice creams are recipes No. 1, No. 2 and No. 3 those of Example 9.
  • the statistical processing method adapted to this type of data is Multiple Factorial Analysis (J. Pagès, 1994) on the data-ranks of the products.
  • the AFM was performed several times; overall, and by criterion (appearance, smell, taste, texture).
  • the software is a working environment that requires the loading of modules containing calculation functions such as the FactoMineR version 1.19 package
  • the 3 samples are all evaluated in smooth / creamy, cold and melting texture and in pea, vanilla and bitter taste.
  • NUTRALYS® S85F ice cream appears harder with a pea and cardboard taste.
  • the one with pea protein isolate according to the invention No. 1 is more oily and aerated with a nutty note.
  • Example 6 Use of pea protein isolates in non-dairy coffee creamer / whiteners matrices a. Substitution of 100% of sodium caseinate
  • the objective here is to substitute 100% of the sodium caseinates and to obtain a stable product in the coffee.
  • Measurement of post-pasteurization emulsion viscosity and stability in coffee illustrate the improved functional properties of pea protein isolates relative to NUTRALYS® in their ability to substitute sodium caseinate.
  • the manufacturing process is as follows:
  • Soavi at a pressure of 160 bar on the 1st floor, 30 bar in the second stage, o Pasteurize at 80 ° C for a few seconds then place the product in cold water to stop the heat treatment
  • the analyzes performed on the formulation are as follows
  • the viscosity measurements of the concentrated emulsions after the heat treatment step are carried out at 65 ° C., the usual atomization temperature.
  • the viscosities of the emulsions of recipes 2 and 3 after pasteurization are closer to the milk control than that of recipe 4 prepared with pea protein, which makes it possible to dry a low viscosity emulsion with a high dry matter, as here at 60%. in weight.
  • Figure 11 illustrates the evolution of the solubility of pea protein isolates according to the invention with respect to caseinate, as a function of pH, and reflects their excellent behavior.
  • the goal here is to substitute 50% of the sodium caseinates and to obtain a stable product in the coffee.
  • Measurement of post-pasteurization emulsion viscosity and stability in coffee illustrate the improved functional properties of pea protein isolates relative to NUTRALYS® in their ability to substitute sodium caseinate.
  • the amounts being given as a percentage by weight.
  • the nutritional values for 100 g are as follows.
  • the manufacturing process is as follows:
  • the measurement of the size of the lipid globules makes it possible to determine the ability of the pea protein isolates according to the invention to form the lipid globules of the smallest possible size.
  • the lower viscosity of the 50/50 mixture makes it possible to atomize at a dry matter greater than that conventionally required for caseinates.
  • the stability of the emulsion in the coffee is determined by measuring the color variation of the preparation - measuring color according to the codifications L (white balance), a (yellow balance) and b (green balance), the white color in the coffee being one of the key criteria sought by the industrialist and the consumer.
  • the goal here is to substitute 30% of the milk proteins.
  • the manufacturing process is as follows:
  • Recipe 3 has the closest behavior to the Control Recipe, however, with an inversion of the viscosity curve with respect to the evolution of the viscosity of Recipe Control at D + 7 and D + 14.
  • Recipe 2 with the pea protein isolate according to the invention, is the most viscous of the 4 recipes, and is more viscous than the Control recipe. Its viscosity decreases over time.
  • the panel For the assessment of taste, the panel consists of 1 1 people. For texture, the panel consists of 12 people
  • Panels are qualified for tasting products formulated with pea protein. They received training and training to verify their performance in terms of:
  • Example 1 1 tested control recipe, recipe 1 and recipe 2 were evaluated 3 days after their production and were presented at a temperature of about 10 ° C. (products stored in the refrigerator, evaluated at its temperature). exit).
  • the statistical processing method adapted to this type of data is Multiple Factorial Analysis (J. Pagès, 1994) on the data-ranks of the products.
  • the AFM was performed several times; overall, and by criterion (appearance, smell, taste, texture).
  • NUTRALYS® S85F stirred yoghurt has a shiny, grainy texture on the palate with pea, cardboard and fresh nutty taste;
  • the vegan cheese recipe containing pea protein isolates according to the invention No. 2 is given in the following table.
  • the cookie is a recipe containing NUTRALYS pea protein
  • the process for preparing the recipe is as follows:
  • the objective here is to substitute 100% milk proteins by preparing vanilla creams.
  • the elaborate recipes are as follows:
  • the nutritional values for 100 g are as follows:
  • the process of making dessert creams is as follows:
  • the panel consists of 12 people.
  • the panel is, as in the previous examples, qualified to tasting products formulated with the pea protein. He received training and training to verify his performance in terms of:
  • Tasting conditions at the sensory analysis laboratory: individual tasting boxes, white walls, calm atmosphere (to facilitate concentration), white light (to have the same vision of the product), late morning, between 10am and 12pm ( to be at the maximum of the sensory capacities).
  • the products are anonymised by a 3-digit code and presented in a random order (to avoid the effects of order and remanence) to avoid any saturation effect.
  • the judges started randomly with one or the other of the two tests.
  • the products were evaluated at D + 8 days at 4 ° C out of the fridge.
  • the viscosity of the dessert creams according to the two recipes was measured. Characterization was done at D + 3 and D + 7.
  • the recipe with NUTRALYS® S85F has a lower viscosity level than the recipe prepared with the pea protein isolate according to the present invention.

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EP17715212.1A 2016-03-07 2017-03-07 Formulations nutritionnelles de type yaourt, creme, creme dessert et dessert glace comprenant un isolat de proteines de pois ainsi que l'utilisation de la formulation comme source protéique Pending EP3426059A1 (fr)

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FR1651865 2016-03-07
FR1653861 2016-04-29
FR1656605A FR3053572B1 (fr) 2016-07-08 2016-07-08 Formulations nutritionnelles comprenant un isolat de proteines de pois
PCT/FR2017/050496 WO2017153669A1 (fr) 2016-03-07 2017-03-07 Formulations nutritionnelles de type yaourt, creme, creme dessert et dessert glace comprenant un isolat de proteines de pois ainsi que l'utilisation de la formulation comme source protéique

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JP2019507593A (ja) 2019-03-22
JP7386912B2 (ja) 2023-11-27
CA3015245A1 (fr) 2017-09-14
KR102569724B1 (ko) 2023-08-23
US20190045826A1 (en) 2019-02-14
CN108697130B (zh) 2022-10-28
KR20180118622A (ko) 2018-10-31
CN115918832A (zh) 2023-04-07
BR112018068134A2 (pt) 2019-01-08
US20240057651A1 (en) 2024-02-22
CN108697130A (zh) 2018-10-23
JP7039476B2 (ja) 2022-03-22
JP2022078253A (ja) 2022-05-24
BR112018068134B1 (pt) 2023-03-14
WO2017153669A1 (fr) 2017-09-14

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